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Easy Vegetarian Vegetable Bean Soup
Yield: Makes 10 servings
Ingredients:
3cans (14 ounces each) vegetable broth
2cups cubed unpeeled potatoes
2cups sliced leeks, white part only (about 3 medium)
1can (14-1/2 ounces) diced tomatoes, undrained
1medium onion, chopped
1cup chopped or shredded cabbage
1cup sliced celery
1cup sliced carrots
3cloves garlic, chopped
1/8teaspoon dried rosemary
1can (16 ounces) white beans, drained
Salt and black pepper
Preparation:
1.Combine broth, potatoes, leeks, tomatoes with juice, onion, cabbage, celery, carrots, garlic and rosemary in 5-quart slow cooker. 2.Cover; cook on LOW 8 hours. 3.Stir in beans and season with salt and pepper. Cover; cook about 30 minutes or until beans are heated through.
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